This blogpost is a slight variation of a no-bake cheesecake recipe I’ve done in the past. It is absolutely delicious with its buttery biscuit base and light creamy filling flavoured with lemon zest and hints of sweet peaches.
Whilst this recipe is very easy to make, there are a few important recipe notes:
- For the buttery biscuit base, you may use whichever plain biscuit you prefer. This may include Arnotts Scotch Fingers or Nice biscuits, digestive biscuits or graham crackers.
- The amount of melted butter you add ultimately depends on the type of biscuits used and their ability to absorb the fat. Typically, the ratio of biscuit to melted butter is 2:1 (e.g. 250g biscuits would require 125g melted butter). I use Coles gluten-free Scotch Fingers which require less butter than a normal biscuit. You want to add enough butter so that the crumbs are able to hold together, and it should be the consistency of wet sand. In the recipe below, I provide quantities for typical biscuits (i.e. the 2:1 ratio), but if using a gluten-free biscuit, you may not require all the butter.
- Although this is a “no-bake” cheesecake, sometimes I like to bake the biscuit base for around 8 minutes at 170°C . I know this defeats the purpose of it being a no-bake cheesecake, but it provides a nice crunch to the biscuit base.
- The tin you use is completely up to you and whatever you have on hand. In my previous blogpost, I made small individual ones. In this version, I used a 22cm springform tin.
Then, of course some important notes in regards to the cheesecake filling:
- This recipe involves beating the cream cheese and sugar together, then folding in whipped cream. In the recipe, the quantity of cream is 500ml which is whipped to stiff peaks. However, the amount of whipped cream you add ultimately depends on your personal preference. If you like a more cheese-like texture (which I prefer), I recommend adding less whipped cream (so only about 400ml of cream would be required). If you prefer a slightly lighter and more cream-like texture, then incorporate all the whipped cream.
- You can flavour this cheesecake with whatever you prefer. For example, you can replace the lemon with another citrus such as lime, or incorporate any other tin fruit or berries.
- Powdered gelatin is used to set the cheesecake which is mixed with hot water and cooled slightly before adding to the mixture.
I apologise for my lack of blogposts as of late. I’ve just been busy with uni, and had my wisdom teeth removed over these holidays. In spite of my absence, thank you to those who have supported me throughout this journey. I hope you are safe and well wherever you are.
So I hope you enjoy the recipe and let me know if you have any questions!
No-bake Lemon and Peach Cheesecake
Ingredients
- 250g plain sweet biscuits
- 125g unsalted butter, melted and cooled
- 1 tsp sugar
- 250g cream cheese, room temperature
- 100g sugar
- 1 small lemon, zest and juice
- 1 tsp vanilla bean paste
- 500mL heavy cream
- 1 1/2 tsp gelatin
- 65 mL hot water
- 150g canned peach slices, drained and diced
Method
- For the biscuit base, process the biscuits into a fine crumb, or place the biscuits into a large ziplock bag and crush using a rolling pin.
- In a medium bowl, combine the biscuit crumbs, melted butter and 1 tsp of sugar until well combined. It should be the consistency of wet sand.
- Pour the biscuit mixture into a greased and lined 22 cm springform tin (or individual cheesecake tins or rectangular cake tin). Press the biscuit mixture evenly into the pan using the bottom of a glass. Refrigerate until ready to use.
- For the cheesecake filling, beat the cream cheese and 100g of sugar together until completely smooth. Then add the lemon zest and juice, and vanilla bean paste. Mix until well combined.
- In a medium bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture in 3 batches.
- Combine the gelatin and hot water, and mix until gelatin has dissolved. Allow to cool slightly for about 2-3 minutes. Then, gently fold the gelatin and diced peaches into the cheesecake mixture.
- Pour the cheesecake batter onto refrigerated biscuit base, and spread evenly. Refrigerate for at least 4 hours or overnight.
- Remove from the pan, then serve and enjoy!